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Brazil nuts and associated health benefits: A review.

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Yang, J. 2009. Brazil nuts and associated health benefits: A review. LWT - Food Science and Technology. 42:1573–1580.

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Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins

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Monagas, M., I. Garrido, R. Lebron-Aguilar, M.C. Gomez-Cordoves, A. Rybarczyk, R. Amarowicz, B.A. Bartolome, 2009. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. J. Agric. Food Chem., 57(22):10590-10599. 

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Natural antioxidants in tree nuts

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Alasalvar, C., F. Shahidi, 2009. Natural antioxidants in tree nuts. Eur. J. Lipid Sci. Technol. 111:1056-1062

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Carbohydrates and dietary fiber

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Lunn, J., J.L. Buttriss, 2007. Carbohydrates and dietary fiber. Nutrition Bulletin. 32: 21-64

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Soluble and insoluble oxalate content of nuts

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Ritter, M.M.C., G.P. Savage, 2007. Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis. 20:169-174.

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Tocopherols and total phenolics in 10 different nut types

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Kornsteiner, M., K.H. Wagner, I. Elmadfa, 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry. 98:381-87.

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A Review of the effects and mechanisms of polyphenolics in cancer

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Nichenametla, N.E., T.G. Taruscio, D.L. Barney, J.H. Exon, 2006. A Review of the effects and mechanisms of polyphenolics in cancer. Critical Reviews in Food Science and Nutrition, 46:161-183.

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Other relevant components of nuts: phytosterols, folate and minerals

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Segura, R., C. Javierre, M.A. Lizarraga, E. Ros, 2006. Other relevant components of nuts: phytosterols, folate and minerals. British Journal of Nutrition. 96, Suppl. 2, S36-S44.

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Chemical composition of selected edible nut seeds

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Venkatachalam, M., S.K. Sathe. 2006. Chemical composition of selected edible nut seeds. J Agric Food Chem. 54, 4705-4714.

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Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

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Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2006.  Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54:4069-75.

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